Sales may be back to pre-Covid levels, but inflation is eating into our tiny profits. Here’s how the finances work
At my restaurant, an independent Malaysian laksa bar in north London, we have a sharing plate of fried chicken on the menu. It isn’t just any old fried chicken. Instead of wings, we use strips of tender chicken thigh that are marinated in a satay spice paste before being dredged in eggs and a spiced gram-flour coating. It is fried in oil and served with a roasted peanut sauce. It costs £13.
You may think that sounds like a lot and a few customers seem to agree: we’ve been getting reviews in which people complain about our “expensive” prices. I understand the impulse; it’s a difficult time for most people and eating out has become a luxury. But let me break down the total costs of running a restaurant using our fried chicken as an example.
Mandy Yin is the chef-owner of Sambal Shiok Laksa Bar, London
